Sweet chestnuts (lat. Castanea sativa), used to be a poor people's food, especially in the southern Alps and on the island of Corsica. In order to be able to process the chestnuts into flour, the ripe chestnuts were dried over a fire for several weeks, peeled and finally ground into flour. Chestnut flour is gluten-free, contains valuable protein, is rich in potassium and contains important B and C vitamins. In addition to cakes, pancakes or pasta, chestnut flour can also be used to make very tasty, nutty breads, like this one.
600 grams of wholemeal rye flour
200 grams of strong rye flour
200 grams of chestnut flour
2 packets of dry yeast or 1 cube of fresh yeast
100 grams of sourdough
1 tablespoon of salt
700-750 millilitres of lukewarm water
Additional rye flour for kneading
1. Sift the flours into a large bowl.
2. Make a well in the middle of the flour, put the dry or fresh yeast in there, mix it with some of the lukewarm water and let it rise for a few minutes.
3. Spread the sourdough and salt over the edge of the flour and mix well with the remaining water with a wooden spoon until the dough comes off the sides of the bowl.
4. Cover the bread dough with a kitchen towel and let it rest in a warm place for about 30 minutes until it has doubled in size.
5. Knead well by hand on a floured surface for about 15 minutes, shape into a loaf and leave to rest again in a proofing basket, covered with a kitchen towel, for another 30 minutes.
6. Place the loaf of bread in the preheated oven and bake at 250° C on a bread baking stone for 45-55 minutes. Enjoy!
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